1 sm. pkg. apricot Jello
1 c. hot water
1 sm. can crushed pineapple, drain and save juice
1 lg. pkg. cream cheese
1 c. shredded carrots
1 c. finely diced celery hearts
1/2 c. sauteed chopped pecans (optional)

Dissolve Jello in the hot water. Add juice from drained pineapple, adding water to make 1 cup. Chill to partially set. Beat in cream cheese, then add pineapple, carrots, nuts, and celery. Refrigerate until set. Keeps well. 6 servings.